Photo of Chicken Cacciatore by WW

Chicken Cacciatore

Points® value
Total Time
50 min
25 min
25 min
Simmered in a rich tomato sauce with peppers, mushrooms and whole-wheat pasta, this dish truly satisfies. A touch of curry powder gives it just the right kick.


Uncooked whole wheat spaghetti

8 oz

Olive oil

2 tsp(s)

Vidalia onion

½ cup(s), sliced, chopped


2 clove(s), large, minced

Green bell pepper

1 medium, diced


1 cup(s), sliced

Uncooked boneless skinless chicken breast

1 pound(s), cut into 2-inch pieces

Dried basil

2 tsp(s)

Curry powder

1½ tsp(s)

Table salt

½ tsp(s)

Black pepper

¼ pinch(es)

Canned diced tomatoes

28 oz

Fresh parsley

¼ cup(s)


  1. Cook spaghetti according to package directions. Drain, run under warm water and cover with foil to keep warm.
  2. Meanwhile, heat oil in a large saucepan or stock pot over medium-high heat. Add onion, garlic, green pepper and mushrooms. Sauté until vegetables are tender and mushrooms release juice, about 4 minutes. Add chicken and sauté until golden brown on all sides, about 5 minutes. Add basil, curry powder, salt, and black pepper; stir to coat.
  3. Add tomatoes and bring mixture to a boil. Reduce heat to low, partially cover and simmer 15 minutes. Remove from heat and stir in parsley.
  4. Transfer spaghetti to four shallow bowls and spoon chicken mixture over top. Yields about 1 cup of chicken mixture and 1 cup of spaghetti per serving.